Foodie

Tuesday, November 25, 2008

Steamed Pomfret in Teochew Style

This is the most popular recipe for steaming fish in the Teochew repertoire. The perfect combination of the ingredients create its very own flavors which enhanced the smoothness of the pomfret.
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Ingredients:

2 pomfret
1 tbsp ginger, shredded
1 stalk spring onions, shredded
1/4 lb lean pork- cut into strips, seasoned with salt, pepper and corn starch
2 dried shitake mushrooms (soak in warm water before slicing them up)

Topping:

1 tomato, cut into wedges
1/4 lb preserved green mustard-shredded
2 preserved sour plums - mash lightly

Seasoning for fish:

1/2 tsp salt
1/4 tsp white pepper
1/2 tsp corn starch

Sauce:

1 tsp light soy sauce
1 tsp fish sauce
1 tbsp rice wine or shaoxing wine
1/2 tsp sugar


Garnish: -

1 stalk spring onions, shredded
1 red chilli, shredded
a good big dash of sesame oil
.
Method:

1. Wash fish and pat dry. Make a few slits on each side of the fish. Rub lightly on the surface and inside of fish with salt, pepper and corn starch. Then stuff a few shreds of ginger and spring onions into the slits and fish stomach.

2. Heat up 1-2 tbsp oil. Add in the rest of the shredded ginger, pork and mushrooms and stir fry until fragrant.

3. Arrange fish on a steaming tray, arrange toppings over fish and pour mixture from (2) over the fish.

4. Steam over high heat for 12-15 minutes or until cooked.

Garnish with shredded spring onions and chilli.

Note: - when the eyes of the fish has popped out, this is an indication that the fish is cooked.

COUNTDOWN TO THANKSGIVING

3 MORE DAYS TO THANKSGIVING

The turkey should be defrosted - follow the instructions on how to brine, truss and then leave the turkey, uncovered for a vacation - cold drying in the fridge.

While turkey is on vacation, the less fortunate relative - the neck, giblets etc will be taking a hot vacation - they are to be roasted for the gravy.

The stuffing can be prepared today too or if it is too much, prepare the stuffing tomorrow.


12 comments:

Rebecca said...

Hi lily,
could u pleaseee help me as I'm trying to make tee nya kueh but the recipes i got uses borax..is there any substitute for it?
I really miss this as it was in Pg htat I had it be4.
Better stil, do u hv a recipe for it tht u could kindly share? please?

lilyng said...

rebecca

tee nya kueh has been on my mine and i have to make it to keep up with my hokkien heritage.

i have found a recipe but will only post it if it is good.

Little Corner of Mine said...

Yummy! I love Pomfret.

Wow, Thanksgiving preparation is a lot of work. But you already got the steps down, experience does help! The anticipation is great! :)

Rebecca said...

ohh..thks! not an easy one to master..been tryin... waiting for u!

Anonymous said...

Hi Lily,

I live in San Jose, CA and I usually go to the 99Ranch supermarket for asian products. Unfortunately I'm not able to recognize what the "preserved green mustard" and "preserved sour plums" packets look like. Sometimes the name is in chinese characters or its described differently. I don't know which is the correct packet to buy. Could I please trouble you to take a photo of the packets and post them on your website so I can try to look for them next time I am in the supermarket?

Secondly, is the "preserved green mustard" you described also used in "kiam chye boey" soup? I understand the recipe for "kiam chye boey" calls for "salted mustard greens" but so far I am only able to find "sour mustard greens" in the supermarket. Are they the same thing?

Sorry for the long questions and thank you very much for your help.

Best regards,
Jasmine

lilyng said...

jasmine

the veg is kiam chye and they are sold in packets or sometimes in bottles too. if you know what kiam chye looks like, forget about reading what the label says.

the preserved sour plum are in bottles and should be in the sauce aisle. There is Koon Chun brand and many others - the plums are about 1 inch in size and brown in color.

Anonymous said...

Hi Lily,
I've been an ardent reader of your blog for some months now but have never posted a comment until I saw this recipe. I got all excited when you posted pomfret in your list of recipes. I love pomfret!!! But where I am now (Belgium), it's just impossible to find this fish. Do you get this fish easily in the States? I thought this fish is only found in the Indian or Pacific Oceans? Lucky you lots for making it possible to plate up a dish of pomfret! Thank you so much, Lily for sharing this with us. Cheers from Belgium...IMH

lilyng said...

IMH

the white and black pomfret and many other fishes which we are famaliar with are all frozen and they are pretty good.

look for them in the freezer in the asian markets.

Loretta said...

Hmmm Lily, I'm a Teochew and lives in Singapore!!!
Love all your awesome recipes!

For the steam fish, we add a piece of preserved sour plum.

Shiok with sambal belachan n lime juice!! Sedap!
cheers, Loretta

Loretta said...

Hmmm Lily, I'm a Teochew and lives in Singapore!!!
Love all your awesome recipes!

For the steam fish, we add a piece of preserved sour plum.

Shiok with sambal belachan n lime juice!! Sedap!
cheers, Loretta

sarah said...

Hi,

Thanks for your blog. I'm from Penang, used to live in New York City where most Asian things were easily available, but recently moved to Israel where NOTHING is available.... :( but lots of fresh stuff.

So, this is my question: There are lots of little sour plums in the markets here now... season... I was wondering if you might know how to make the Chinese preserved sour plum from scratch???? I have such a craving for it...

ALso craving amra juice with the sum boey (suey boey) in it... sigh...

Thanks

lilyng said...

sarah

i have not made sour plums before but i have made sour lime before. Perhaps you can treat it the same way, here is the link http://lilyng2000.blogspot.com/2008/09/preserved-lime.html

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